SAGE-WALNUT CREAM SAUCE
Use this recipe to make our Butternut Squash Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
WALNUT ROSEMARY CREAM SAUCE
Delicious on pasta! I used this to top sweet potato pasta based on Vegan Dad's pumpkin pasta recipe: http://vegandad.blogspot.com/2008/10/fresh-pumpkin-pasta.html/. The blended cashews give this sauce a lovely creamy texture.
Provided by Serah B.
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend walnuts, cashews, oil, garlic, salt, rosemary and nutritional yeast if using.
- Add water as needed to blend into a cream.
- Serve over pasta or winter vegetables!
Nutrition Facts : Calories 420.1, Fat 32.4, SaturatedFat 5, Sodium 518.2, Carbohydrate 28.2, Fiber 3.1, Sugar 2.5, Protein 10.4
ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes
PASTA WITH ROSEMARY CREAM SAUCE
Make and share this Pasta with Rosemary Cream Sauce recipe from Food.com.
Provided by georgi
Categories Penne
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta until al dente.
- In the meantime, using a saucepan, saute the rosemary and garlic in olive oil over low heat for about 3 minutes.
- Add the tomato puree, and season with salt and pepper.
- (optional.. Sprinkle in hot pepper flakes.) Simmer for about 15 minutes.
- Stir in cream and parmesan until heated through.
- Drain pasta and toss with the sauce.
ROSEMARY-BUTTER SAUCE
A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes.
Provided by Lindsay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 3.1 g, Cholesterol 71.3 mg, Fat 22.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 14.1 g, Sodium 95.6 mg, Sugar 0.6 g
More about "walnut rosemary cream sauce recipes"
ROSEMARY CREAM SAUCE FOR CHICKEN - THE SPICE TRAIN
From thespicetrain.com
Cuisine AmericanTotal Time 5 minsCategory Condiments And SaucesCalories 189 per serving
- Stir in tomato paste and rosemary, then cream and salt. Bring to a brief simmer, stirring continuously.
PAN SEARED SALMON WITH ROSEMARY-WALNUT SAUCE
From dishingouthealth.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 466 per serving
- Place walnuts in a large skillet and heat over medium until nuts smell toasted and fragrant, shaking pan often to prevent burning, about 5 minutes. Transfer walnuts to a blender, and return pan to stove.
- Add 1 Tbsp. oil to the pan, along with shallots. Cook 2 to 3 minutes, until softened. Add garlic; cook 30 seconds, until aromatic. Stir in rosemary, 1/2 tsp. salt, and vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Add broth and simmer 3 minutes. Stir in lemon zest, and carefully pour mixture into blender with walnuts. Blend on HIGH until smooth and creamy; set aside.
- Add remaining 2 Tbsp. oil to pan and increase heat to medium-high. Season salmon with remaining 1/2 tsp. salt and black pepper. Place salmon skin side down in pan; cook, undisturbed, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Gently flip, turn off heat, and continue cooking until fish is opaque in the center, about 2 more minutes for medium-rare.
- Pour walnut sauce into skillet and add garnishes of choice (chopped walnuts, fresh herbs, lemon zest, etc.) Serve with grain and/or vegetable of choice.
WALNUT SAUCE RECIPE (SALSA DI NOCI) - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PANTRY PASTA WITH VEGAN CREAM SAUCE RECIPE | BON APPéTIT
From bonappetit.com
AUTHENTIC CREAMY WALNUT SAUCE RECIPE - NONNA BOX
From nonnabox.com
WALNUT AND PISTACHIO NUT ROAST WITH A CREAMY ROSEMARY …
From vegsoc.org
- To make the first part of the nut roast: In a large frying pan, gently fry the walnuts in 1 tbsp sunflower oil, over a low heat, for about 10 minutes, until golden.
- Using the same pan, add 1 tbsp sunflower oil and stir the spinach for 1 minute over a low heat, until it has wilted. Put the cooked spinach into a sieve over a bowl, and squeeze out any excess water using the back of a spoon.
- Using the same pan again, heat 1 tbsp sunflower oil and the butter over a medium heat. Fry the onion and leek for 8-10 minutes with a lid on, stirring occasionally, until softened and lightly golden.
- To make the second part of the nut roast: In a large bowl, mix together the flour, bicarbonate of soda and pinch of salt. Gradually whisk in 4 tbsp of water, followed by the cream and eggs.
- To finish the nut roast: Add the wilted spinach, onion mixture, pistachios, cooked grains, raisins, pickled walnuts and flat-leaf parsley. Mix thoroughly and season to taste.
- Put the nut roast mixture into the tin. Bake for 45-60 minutes, covering with tin foil after 25 minutes, until the roast is golden on the top.
- To make the creamy rosemary sauce: In a saucepan, heat the butter and sunflower oil over a medium heat. Fry the onion, stirring regularly, for 8-10 minutes until golden.
- Add the remaining ingredients, except the cream, and mix well. Once the sauce comes back to the boil, let it simmer for 1-2 minutes and add the cream. Reduce the heat to low, cover with a lid and leave to cook for 15 minutes.
ROSEMARY CREAM SAUCE - AMANDA'S COOKIN' - CONDIMENTS
From amandascookin.com
5/5 (6)Total Time 15 minsCategory CondimentsCalories 123 per serving
CREAMY WALNUT SAUCE RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
PUMPKIN RIGATONI WITH ROSEMARY WALNUT CRISPIES RECIPE - PINCH …
From pinchofyum.com
MUSHROOM CREAM SAUCE - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
BEST WALNUT PASTA SAUCE RECIPE - HOW TO MAKE CREAMY WALNUT …
From food52.com
ROSEMARY GARLIC CREAM SAUCE — MORE THAN GOURMET
From morethangourmet.com
WALNUT SAUCE: RECIPES AND IDEAS – FRATELLI CARLI - OLIO CARLI
From oliocarli.us
WALNUT RECIPES - THE ENDLESS MEAL®
From theendlessmeal.com
WALNUT CREAM SAUCE (4 INGREDIENT AND VEGAN) – TASTY OVEN
From tastyoven.com
You'll also love